The preferred Type of acid for making total acidity (TA) adjustments in must or wine. Adding 3.8G per gallon adjusts acidity by +.1 percent (1G/L). some acid will drop out as potassium bi-tartrate If you do a cold stabilization. Produced naturally in Europe from grapes.

Tartaric Acid is the principal acid in wine grapes. Adding 8/10 of a teaspoon of tartaric acid to each gallon of wine will result in an increase of 0.10%., Food-grade acid for use in wine making, Enhances flavor, inhibits bacteria and preserves wine, Used in pharmaceuticals, cosmetics, industrial pr...